Indo-Chinese · serves 2

Veg Manchurian

A project, but the good kind. Make it when you actually want to cook.

45 min A proper cook Vegetarian

Ingredients

  • 2 cups cabbage, grated
  • 1 carrot, grated
  • 4 tbsp cornflour
  • 3 tbsp maida
  • 8 garlic cloves
  • 1 inch ginger
  • 3 tbsp soy sauce
  • 2 tbsp chilli sauce
  • 1 tbsp vinegar
  • 1 tbsp cornflour slurry
  • Oil

Method

  1. Squeeze the water out of the grated veg with your hands. Mix with cornflour, maida, salt, pepper — no water, the veg moisture is enough.
  2. Roll tight balls, fry on medium till deep golden. Drain.
  3. Wok: garlic and ginger in 2 tbsp oil, 30 seconds.
  4. Sauces plus 1 cup water, boil, then the slurry to thicken.
  5. Drop the balls in right before serving so they stay crisp.

Questions people ask about Veg Manchurian

How long does Veg Manchurian take?

About 45 minutes from starting to sitting down, and it is a proper cook. Most of that is active, so read the method through before you start rather than chopping as you go.

Can I make Veg Manchurian ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Veg Manchurian vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Veg Manchurian?

On its own as a main, or with fried rice or noodles. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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